Dark Chocolate Cherry Brownies

CookingLight.com users agree: Sweets are a top craving, and chocolate is in a class by itself. These rich brownies are just the ticket. Lining the pan with parchment paper helps prevent the moist brownies from sticking.

Yield 16 servings

Ingredients

• Cooking spray
• 3.4 ounces all-purpose flour (about 3/4 cup)
• 1 cup sugar
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/3 cup cherry preserves
• 1/3 cup water
• 5 tablespoons butter
• 1 large egg, lightly beaten
• 1 large egg white
• 1/3 cup semisweet chocolate chips
• Powdered sugar (optional)

Preparation

1. Preheat oven to 350°.

2. Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk. Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring to a boil. Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips. Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

Nutritional Information

Calories: 155 (31% from fat)

Fat: 5.4g (sat 3g,mono 1.4g,poly 0.2g)

Protein: 2.2g

Carbohydrate: 25.8g

Fiber: 1.1g

Cholesterol: 23mg

Iron: 1mg

Sodium: 168mg

Calcium: 10mg

Jeanne Thiel Kelley, Cooking Light, SEPTEMBER 2008

Espresso Crepes with Ice Cream and Dark Chocolate Sauce

Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving.

Yield 8 servings

Ingredients

* 1/3 cup half-and-half
* 2 tablespoons honey
* 3 ounces semisweet chocolate, chopped
* 8 Espresso Crepes
* 2 cups low-fat coffee ice cream

Preparation

Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.

Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.
Nutritional Information

Calories: 229 (28% from fat)
Fat: 7.1g (sat 4g,mono 0.8g,poly 0.2g)
Protein: 6.2g
Carbohydrate: 25.5g
Fiber: 0.8g
Cholesterol: 45mg
Iron: 0.6mg
Sodium: 105mg
Calcium: 93mg

Cynthia Nims, Cooking Light, JUNE 2006

Dark Chocolate Souffles with Cardamom Creme Anglaise

Yield: Makes 8

Ingredients

* 5 ounces bittersweet chocolate, chopped
* 1 tablespoon unsalted butter
* 1/4 cup plus 3 tablespoons sugar
* 2 tablespoons all purpose flour
* 1 teaspoon unsweetened cocoa powder
* 3/4 cup whole milk
* 1/4 teaspoon vanilla extract
* 4 large egg yolks
* 5 large egg whites
* 1/4 teaspoon coarse kosher salt
* Cardamom Crème Anglaise

Preparation

Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)

Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.

Test-kitchen tip: To crack cardamom pods without losing the tiny seeds, crush them in a mortar with a pestle, or place the pods in a resealable plastic bag, then crush with a rolling pin or meat tenderizer.

From epicurious.com

Dark Chocolate Mulled Wine Sauce

Yield: 2 cups (serving size: 2 Tbs).

1 cup cabernet sauvignon or other dry red wine
1/2 cup sugar
1 sachet Mulling Spice Blend
1/2 cup Dutch process cocoa
1/2 cup light-colored corn syrup
1 oz semisweet chocolate, chopped

Combine first 3 ingredients in a small saucepan; bring to a simmer. Cool 5 mins. Discard sachet. Add cocoa and corn syrup, stirring with a whisk until smooth. Simmer 2 mins, remove from heat. Add chocolate, stirring until chocolate melts. Cool to room temperature.

From Cooking Light, December 2008.

Earl Grey Dark Chocolate Sauce

Makes 1 1/2 cups.

3/4 cup whipping cream
3 Earl Grey tea bags
8 oz bittersweet chocolate, chopped
2 Tbs light corn syrup

Cook whipping cream in a small heavy saucepan over medium-low heat just until hot (not boiling), stirring often. Remove from heat. Add tea bags, cover, and steep 5 mins. Remove and discard tea bags. Add chocolate and corn syrup, stirring until chocolate melts.

From Coastal Living.